🌍West African Recipes
Explore West African cuisine — Jollof rice, egusi and pepper soups, fufu and pounded yam, suya, and the rich Nigerian, Ghanaian, and Senegalese food canon.
5 recipes
West African cuisine spans Nigeria (jollof, egusi, suya, pounded yam), Ghana (jollof, waakye, banku, kontomire), Senegal (thieboudienne, yassa, mafe), and neighbouring nations. Built on rice, tomato-pepper-onion bases, palm oil, ground egusi seeds, smoked fish, and starchy swallows (fufu, eba, banku). The Nigeria–Ghana "jollof rivalry" is a defining cultural marker. DISTINCT from the African-diaspora foodways (afro-caribbean, african-american).
🧂 Essential Pantry
Long-grain / parboiled riceTomatoesScotch bonnet pepperOnionPalm oilEgusi (ground melon seeds)Smoked fish / crayfishMaggi / bouillonCassava / yam (fufu, eba)Plantains
